Pan-Fried Catfish, Pass Manchac-Style, with Spicy T

Name: Pan-Fried Catfish, Pass Manchac-Style, with Spicy Tartar Sauce and Hushpuppies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds catfish fillets, cut on the diagonal into thin strips; 1/2 cup buttermilk; 2 tablespoons Creole mustard; 1 tablespoon Essence, recipe follows; 1 tablespoon minced garlic; 2 teaspoons red hot sauce; Spicy Tartar Sauce, for serving, recipe follows; 1 cup all-purpose flour; 2/3 cup cornmeal; 1 tablespoon salt; Vegetable oil, for frying; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 cup mayonnaise; 2 1/2 tablespoons finely chopped cornichons; 1 tablespoon minced drained capers; 2 teaspoons minced green onions; 1 teaspoon freshly minced parsley leaves; 1 teaspoon chopped chives; 1 teaspoon minced fresh tarragon; 1 teaspoon Creole or Dijon mustard; 1 teaspoon lemon juice; Salt and freshly ground white pepper; 1/4 teaspoon cayenne pepper

Servings: persons

1 1/2 pounds catfish fillets, cut on the diagonal into thin strips
1/2 cup buttermilk
2 tablespoons Creole mustard
1 tablespoon Essence, recipe follows
1 tablespoon minced garlic
2 teaspoons red hot sauce
Spicy Tartar Sauce, for serving, recipe follows
1 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon salt
Vegetable oil, for frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 cup mayonnaise
2 1/2 tablespoons finely chopped cornichons
1 tablespoon minced drained capers
2 teaspoons minced green onions
1 teaspoon freshly minced parsley leaves
1 teaspoon chopped chives
1 teaspoon minced fresh tarragon
1 teaspoon Creole or Dijon mustard
1 teaspoon lemon juice
Salt and freshly ground white pepper
1/4 teaspoon cayenne pepper
Red hot sauce, to taste (recommended: Emeril's), or your favorite Louisiana hot sauce
Vegetable oil, for frying
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons salt
1 1/4 teaspoons Essence
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
2 eggs, beaten
1 cup buttermilk
1 large onion, grated
1/2 cup finely chopped green onions
2 jalapenos, seeded and minced

1
["Place the catfish strips in a nonreactive bowl.", "In a second bowl, whisk together the buttermilk, mustard, Essence, garlic and hot sauce and pour over the fish.", "Stir to thoroughly coat, cover with plastic wrap, and refrigerate for 1 hour.", "Prepare the Spicy Tartar Sauce while the fish is marinating.", "Preheat a deep-fryer to 350 degrees F.", "Remove the fish from the refrigerator.", "Combine the flour, cornmeal, and salt in a resealable plastic food storage bag and shake to blend.", "Using a fork, remove the fish strips, a few pieces at a time, from the marinade, allowing excess marinade to fall from the fish.", "Transfer the fish to the flour-cornmeal mixture and toss to coat.", "Transfer to a plate and repeat with the remaining fish.", "Fry the fish, in batches, if necessary, turning to promote even browning, until golden brown, crispy, and cooked through, 3 to 4 minutes.", "Using a slotted spoon, transfer to a paper-lined plate to rest briefly before serving hot with the Spicy Tartar Sauce and Hushpuppies.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1504

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 45 ingredients. The key ingredients include: 1 1/2 pounds catfish fillets, cut on the diagonal into thin strips, 1/2 cup buttermilk, 2 tablespoons Creole mustard, 1 tablespoon Essence, recipe follows, and more.

Yes, Pan-Fried Catfish, Pass Manchac-Style, with Spicy Tartar Sauce and Hushpuppies falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pan-Fried Catfish, Pass Manchac-Style, with Spicy Tartar Sauce and Hushpuppies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions